This inspired no-cook preparation for summer squash gets bold flavor from a drizzle of Thai-style vinaigrette and a sprinkle of crisp pancetta. For effortless, paper-thin squash ribbons, use a vegetable peeler or mandoline.
For the Vinaigrette, mix brown sugar, lime juice, vinegar, curry paste, fish sauce and red pepper in small bowl until well blended. Set aside.
For the Salad, cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.
Trim squash ends. Slice into ribbons with vegetable peeler or mandoline. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.